Lemon Pepper Rack of Lamb

Here's an easy and simple, yet very tasteful recipe for a rack of lamb. It involves marinating the lamb with a spice rub and then roasting the lamb in the oven.

Serves 4 (assuming 2 chops per person)

1 rack of lamb
1/2 tablespoon olive oil
2 teaspoons of lemon pepper
1 teaspoon of garlic powder
1/2 teaspon of dried oregano leaves
1 or 2 teaspoon of Worcestershire powder (you can find this at Savory Spices or on Amazon)
salt (can omit if lemon pepper contains salt)
1/2 lemon

1) Rub the lamb with olive oil and then cover with lemon pepper, garlic, oregano and Worcestershire powder. Marinate between several hours and overnight.

2) Preheat oven to 450 degrees while bringing the lamb back to room temperature. Put rack of lamb on a wire rack inside a roasting pan, the fat side up.

3) Score the lamb by making small cuts in the fat with a sharp knife. Sprinkle salt over the lamb if using salt-free lemon pepper.

4) Roast in oven for 10 minutes.

5) Lower the temperature to 300 degrees and roast at least 10 more minutes or until the lamb acquires an internal temperature of 140-145 degrees.

6) Let the lamb rest for 5 minutes or so on a cutting board. Squeeze lemon juice on the lamb before cutting and serving. These are so tasty that you don't need a sauce or anything.

Bon appetit!